Serve this dish with a sharply dressed radicchio salad.
3 tsplard1(1kg) bavette steak (flank), at room temperature (see note)3golden shallots, thinly sliced1 tbspsalted capers, rinsedJuiceof 1 lemonSmoked-anchovy butter4smoked anchovies110 gmbutter, at room temperature1 tspthyme1 tsppiment d’Espelette
For smoked-anchovy butter, pound anchovies with a mortar and pestle to a smooth paste. Add butter, thyme and Espelette pepper, and stir to combine. Cover and refrigerate until required.
Heat lard in a frying pan over medium-high heat. Add steak and cook, basting and turning occasionally, until cooked to your liking (about 8 minutes for rare, 10 for medium rare). Set aside to rest (5 minutes).
Discard excess lard from the frying pan, add shallot and stir until just golden (2-3 minutes). Add smoked-anchovy butter and capers, and stir until foamy. Stir in the lemon juice, spoon over the steak and serve.
Note You may need to order flank steak ahead
from your butcher. Piment d'Espelette is French dried, flaked
chilli and is available from herbies.com.au.